- 1 cup all-purpose flour
- 1 cup sugar
- 1/2 cup unsalted butter, melted
- 4 large eggs
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup whole milk
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract (for the cream)
Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans and line them with parchment paper. Set aside while preparing the batter.
In a large bowl, beat the eggs and sugar until light and fluffy. Gradually add melted butter, vanilla, and milk, mixing gently until incorporated.
In another bowl, sift together flour, baking powder, and salt. Fold this dry mixture into the wet ingredients. Mix until smooth, avoiding overmixing.
Pour the batter evenly into the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let cool.
In a separate bowl, whip heavy cream and powdered sugar until stiff peaks form. Add vanilla extract and continue to mix until well combined.
Once the cakes have cooled, spread a generous amount of vanilla cream between the two layers. Frost the top and sides with remaining cream, and serve.